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Preparation Time: 15 minutes
Cooking time: 1 hour 30 minutes
Serves: 6
If served as six portions, provides 482 cals, 26g fat (of which 9.5g saturates), 4g sugar and 0.8g salt per portion.
Ingredients
- 2 medium carrots, roughly chopped
- 1 medium onion, roughly chopped
- 1 medium leek, roughly chopped
- 140ml (5fl oz) red wine
- 1 half lamb leg, 1.75kg (3½lb)
- 1 tbsp each of fresh oregano, mint and rosemary finely chopped
- 3 garlic cloves, minced
- 1 lemon, zested
- 2 tbsp Dijon mustard
- 3 tbsp olive oil
- Salt and pepper
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4.
2. Place the carrots, onion, leek and red wine in the bottom of a roasting pan, then nestle the meat on top of the veg.
3. Take a sharp knife and make incisions in the lamb with the knife's point.
4. Mix the herbs, garlic and lemon zest in a bowl. Stir in the mustard and oil. Massage the mixture over lamb. Season with salt and pepper. Cover and leave to marinate at room temperature for at least an hour.
5. Roast the lamb for 40 minutes per kg, or 20 minutes on top.
6. Remove lamb from oven. Cover with foil and allow to rest for 30 minutes. Don't forget to make a delicious gravy with the meat juices.
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